<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="16490" val="86381">京酱肉丝</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">里脊丝</label></span><span class='right'>50克</span>
					</td><td>						<span><label class="fcbm inblok">京葱葱白</label></span><span class='right'>3段</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">豆腐皮</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">清水或者高汤</label></span><span class='right'>适量</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">甜面酱</label></span><span class='right'>3汤勺</span>
					</td><td>						<span><label class="fcbm inblok">生抽</label></span><span class='right'>2汤勺</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>1汤勺</span>
					</td><td>						<span><label class="fcbm inblok">淀粉</label></span><span class='right'>1汤勺</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>1茶匙</span>
					</td><td>						<span><label class="fcbm inblok">白糖</label></span><span class='right'>1茶匙</span>
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					<h2>京酱肉丝的做法步骤</h2>
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							<p><span class="fwb">1.</span> 里脊肉切成细丝备用，豆腐皮焯水控干备用。</p>
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							<p><span class="fwb">2.</span> 京葱的葱白切成丝，码入盘中，小心辣眼。</p>
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							<p><span class="fwb">3.</span> 肉丝放在碗中，加入1勺料酒、1勺生抽、1勺淀粉、盐抓匀上浆。</p>
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							<p><span class="fwb">4.</span> 锅中倒入些许炒菜油，油温5成热的时候滑入上好浆的肉丝，炒散后成出备用。</p>
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							<p><span class="fwb">5.</span> 锅中留少许底油，放入甜面酱、1勺生抽、白糖和少量的高汤或者清水。</p>
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							<p><span class="fwb">6.</span> 调匀酱汁后，放入滑过油的肉丝翻炒均匀后成出码放在葱丝上面。</p>
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					<h2>小贴士</h2>
					<p>吃的时候可以用豆腐皮裹着肉丝和葱丝吃。<br />1.建议在冻肉的情况下切丝会比较好掌握粗细。<br />2.腌制上浆的时候也可以放入一个鸡蛋清，我是觉得蛋清用了蛋黄不知道做啥就没打，呵呵。<br />3.这道菜吃的时候要趁热食用。上来后用热油炒过的肉丝和葱丝拌在一起，用肉的余温把葱丝烫熟。</p>
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